Pumpkin Pie
Pumpkin Pie is a classic Thanksgiving and Christmas dessert. This recipe has a little more to it than the recipe on the can.
Pumpkin Pie
Ingredients
- 1 9" pie crust
- ¾ cup brown sugar
- ½ teaspoon salt
- 1 tsp cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon ground cloves
- OR 2 teaspoons of pumpkin pie spice
- 2 large eggs
- 1 Large egg yolk
- 15 oz can of pumpkin pie puree
- 1½ tsp vanilla extract
- 1 Tbsp butter melted and cooled
- 12 oz can of evaporated milk
Instructions
- Preheat the oven to 425℉.
- Prick the bottom of the pie crust with a fork, then cover the pie crust with foil and pie weights and blind bake it for 15 minutes. When done, lower the oven temp to 325℉
- Combine the sugar, salt, and spices in a small bowl.
- Beat eggs gently in large bowl.
- Stir in the pumpkin. Stir in the sugar-spice mixture, then the vanilla, and then the butter.
- Gradually stir in the evaporated milk and mix thoroughly.
- Pour the pie mix into the baked pie shell, and tap gently on the counter to remove any bubbles.
- Bake for 60 to 70 minutes or until knife inserted near center comes out clean.
- Cool on wire rack for 2-3 hours and then refrigerate for at least 4 hours. (Do not freeze as this will cause the crust to separate from the filling.)